|
|
 |
| |
Mushrooms are sprouting, so get them cooking
Mushrooms make a great base for some fantastic and comforting autumn dishes, says Clare Latimer
I WAS reading an article about people’s commute to work and realised that I must be one of the luckiest of people.
Although I work in London, I walk out of my house, walk a few yards on pavement and then take to the grassy paths of Primrose Hill, at one point looking down over the smog of London and then descend down across a field and end up at my shop.
What could be better? And at this time of year I have the extra bonus of seeing lots of different kinds of mushrooms sprouting up between my feet. Not knowing enough about fungi I leave well alone but it reminds me to cook some lovely mushroomy dishes to comfort me on these autumnal evenings.
Mushroom Pizza
For a more slimming and novel idea this makes a great change from the dough pizza and of course it is much quicker.
Field mushrooms are a law unto themselves and make a great meaty base for this pizza. You can use the topping that you like best on a pizza so muck around and choose the flavours to suit yourself.
Ingredients
Serves 4
Two tbsp olive oil;
One onion, peeled and finely chopped;
One clove garlic, peeled and crushed;
One tsp tomato puree;
Half tsp chopped fresh or dried oregano;
Four large flat field mushrooms, approx 15cm in diameter, wiped and stalks removed;
12 think slices salami;
Three tomatoes, thinly sliced;
One x 125g bag mozzarella, drained and sliced;
Salt and freshly ground black pepper;
Two tbsp grated Cheddar cheese.
Method
Preheat the oven to 200°C 400°F Gas Mark 6.
Put the olive oil, onion and garlic into a frying pan and cook slowly for five minutes or until the onion is soft but not browning. Add the tomato puree and oregano; mix well, then spoon onto the underside of the mushroom.
Top with the slices of salami, tomato and mozzarella, season with salt and pepper then sprinkle over the Cheddar.
Place the mushrooms on an oiled baking tray and cook in the oven for about 15 minutes or until the Cheddar has melted and the mushrooms are cooked and juicy.
Wild Mushroom Omelette
Wild mushrooms have a special flavour and there are many dried ones to choose from in supermarkets. If you are lucky, some Farmers’ markets now have stall and that is even better as you can discuss which mushroom is best and also they will give you some new ideas and recipes.
Ingredients
Serves 2-4
15g dried shitake mushrooms, or similar;
One red onion, peeled and finely chopped;
One desp sugar;
One tbsp extra virgin olive oil;
One clove garlic, peeled and crushed;
One desp wine vinegar;
Six eggs.
Salt and freshly ground black pepper;
Small handful fresh chives, finely chopped.
Method
Soak the mushrooms as directed on the packet, then chop roughly or cut with scissors.
Put the onion and sugar into a 25cm non-stick frying pan with the olive oil and cook slowly for 10 minutes or until slightly caramelised.
Add the mushrooms, garlic and vinegar and cook for another few minutes. Remove half the mixture and set aside.
Beat the eggs in a bowl with one tbsp water and season with salt and pepper, then stir in the mushroom mixture from the frying pan, leaving the oil in the pan.
Raise the temperature under the frying pan to a moderate heat and then pour in the egg mixture.
Using a fork, gently draw the uncooked egg mixture towards the centre of the pan.
Cook until the eggs are still slightly runny in the middle. Spread the rest of the mushroom mixture over the top.
Using scissors, snip over the chives.
Divide the omelette into halves or quarters, depending on your appetite and serve.
|
 |
|
|
|
|
